donderdag 21 november 2013

***** These pops have great summertime flavor! Although I chose not use rum as the Mojito cocktail does, you could add 1-2 tablespoons of light rum without the cheesecake mixture becoming too lax. Enjoy!

1.Crumble cheesecake (including crust) into a large bowl. Add lime zest and lime juice; stir to incorporate. Add minced mint and stir again until well blended. Cover and place in refrigerator until firm. 2.Remove cheesecake mixture by the heaping spoonfuls and quickly roll into a ball between palms. They should be roughly the size of a walnut. This is a messy business, but there's absolutely nothing wrong with licking mojito cheesecake from your fingers when you're done. 3.Place cheesecake balls on a wax paper lined cookie sheet and insert birchware spoons or lollipop sticks upright into the center of each ball. Freeze until solid. 4.Melt chocolate over a double boiler or in the microwave at 30 second intervals until smooth. Remove cheesecake pops from freezer and dip each pop into chocolate until completely covered. Garnish each pop with lime zest, a mint leaf and large crystal sugar. Let pops dry on a piece of wax paper or parchment paper. Refrigerate until ready to serve.

Over mij

Angele Quartier, 42 years old. Blog is about food, fashion, frugality, books, feminism, live style, art, architecture, politics, traveling, social media, interior, de-cluttering and design. more about me you can find on my Facebook and http://www.pinterest.com/angeleq